You need to hard boil the eggs to the perfect texture so they don’t crack while they are boiling and are easy to peel when you are ready to eat them.
My granddaughter loves these!
Let’s get started:
Put your eggs in a single layer in a large saucepan, and cover them with an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Add a tablespoon of vinegar and a half teaspoon of salt to the water. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
Turn the head down to low and return the pan to the burner. Let simmer for one minute.
After a minute, remove the pan from the heat, cover, and let sit for 12 minutes.
Depending on a number of eggs you’ve made, you can check one egg to see how it’s done. Remove from the pan, run under cold water and peel if it’s to your liking, rinse the other eggs under cold water, let them sit in the cold water for a while, then remove them and let them dry any way you prefer, on paper towels on a cake rack (whatever). When they are dry and cool you can get to work coloring them.
Store in the refrigerator in a ziplock bag or covered bowl to keep the egg smell from your fridge.